It seems like no two stir-fry recipes are the same. Some are extremely easy, while others are fancy and complicated. When you’re in a rush, or on a budget, spending a ton of money and time on dinner isn’t always practical. If you’re looking for a hearty meal that’s affordable, extremely tasty and simple, look no further.
This stir-fry is a combination of my favorite stir-fry recipes, and you can use whatever veggies you would like. I usually use whatever veggies are in the fridge, so if you don’t have a veggie on the ingredient list, just replace it with something you do have.
*Serves 6
*Most veggies work in stir-fry dishes, so mix it up. Broccoli, yellow squash and zucchini would also work in this dish.
*About 20 minutes
1. Heat olive oil in a nonstick pan over medium-high heat and add the chicken when hot. Cook for five minutes and stir frequently.
2. In a bowl, combine soy sauce, ground ginger and garlic powder. Mix well.
3. After the chicken has cooked for 5 minutes, add half of the soy sauce mixture and cook for another 2 minutes.
4. Remove the chicken.
5. In the same pan, add the remainder of the soy sauce mixture, salt, pepper, hot sauce, and all of your veggies. Cook until tender (about 6-8 minutes).
6. While your veggies cook, mix the flour and chicken broth (this will thicken your sauce).
7. Once your veggies are tender, add your cooked chicken and chicken broth/flour mixture. Stir until your sauce has thickened and your chicken has warmed up (about 3 minutes).
8. Serve your stir-fry over rice.
What your favorite stir-fry recipe? Let us know in the comments below!
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